Almond Croissants

The best way to make these Almond Croissants from Richard Bertinet is with croissants you have bought (good quality) or made that have been left to dry out for 2-3 days. Fresh ones will be too soft and will simply collapse under the filling and topping.

Makes optional amount – you can keep the almond cream to suit how many you want to make at a time

Ingredients

Croissants, amount to suit, 2-3 days old.

Crème d’amande (almond cream)

125g unsalted butter at room temperature
125g caster sugar
125g ground almonds
25g plain flour
2 eggs
2 tbsp rum (optional)

Sugar Syrup

250g water
200g sugar

Method

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To make the crème d’amande, beat the butter with the caster sugar either by hand or in a food processor with a paddle until light and fluffy.
Add the ground almonds and mix again.
Add the plain flour and continue to mix.
Finally add the 2 eggs, one at a time along with the rum (if using) mixing well between each addition until the cream is light in consistency.
Use immediately or store in an airtight container in the fridge for up to a week.
To make the sugar syrup, place the water and sugar in a heavy-based pan over a low heat until the sugar has dissolved.
Turn up the heat and boil rapidly for 3 minutes.
Take off the heat. If you like, while still warm, you can add 30g (2 tablespoons) of your favourite liqueur.
Leave to cool.
Cut your 2-3 day old croissants in half lengthways, put the 2 halves, cut side up on your work surface.
Brush the cut sides with sugar syrup so it soaks well into the pastry.
Spread the inside of one half with crème d’amande (a couple of tablespoons should be enough), then sandwich the 2 halves back together again.
Holding the reassembled croissant in one hand use a palette knife to spread another couple of tablespoons of crème d’amande over the top and sprinkle with flaked almonds.
Bake in a preheated oven at 190°C for around 8-10 minutes until the almonds on top have turned nicely golden.
If you want something really rich, you can do the same thing with halved pains au chocolat. Again they need to be 2-3 days old.

Ingredients

Croissants, amount to suit, 2-3 days old.

Crème d’amande (almond cream)

125g unsalted butter at room temperature
125g caster sugar
125g ground almonds
25g plain flour
2 eggs
2 tbsp rum (optional)

Sugar Syrup

250g water
200g sugar

Method

To make the crème d’amande, beat the butter with the caster sugar either by hand or in a food processor with a paddle until light and fluffy.
Add the ground almonds and mix again.
Add the plain flour and continue to mix.
Finally add the 2 eggs, one at a time along with the rum (if using) mixing well between each addition until the cream is light in consistency.
Use immediately or store in an airtight container in the fridge for up to a week.
To make the sugar syrup, place the water and sugar in a heavy-based pan over a low heat until the sugar has dissolved.
Turn up the heat and boil rapidly for 3 minutes.
Take off the heat. If you like, while still warm, you can add 30g (2 tablespoons) of your favourite liqueur.
Leave to cool.
Cut your 2-3 day old croissants in half lengthways, put the 2 halves, cut side up on your work surface.
Brush the cut sides with sugar syrup so it soaks well into the pastry.
Spread the inside of one half with crème d’amande (a couple of tablespoons should be enough), then sandwich the 2 halves back together again.
Holding the reassembled croissant in one hand use a palette knife to spread another couple of tablespoons of crème d’amande over the top and sprinkle with flaked almonds.
Bake in a preheated oven at 190°C for around 8-10 minutes until the almonds on top have turned nicely golden.
If you want something really rich, you can do the same thing with halved pains au chocolat. Again they need to be 2-3 days old.